Apparently everyone smoked a prime rib this Christmas including me. 250 degrees for just over 2 hours. Pulled at 125 internal. Rested for about 5 hours and finished with a sear on my grill.
Binder was washyoursiater sauce with dry rub SPG (also made knife slits and inserted whole garlic cloves into the roast in about 6 places), and used goucho spices I found the recipe for.
Nice and medium rare in center and closer to well done for end caps. My first Prime Rib and I think it was a success. Dogs had a field day with the bones.
by junkyfungus
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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I did almost the exact same without the garlic cloves. Did you notice any garlic forward notes or was it just for show?
And where’d you rest it for 5 hours that it didn’t completely cool down? Cooler?